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Spicy Sweet Chicken Diablo Recipe

Tender chicken thighs with crisp bell peppers in a honey-sriracha glaze, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 large red bell pepper seeded and cut into 1-inch pieces
  • 1 large yellow bell pepper seeded and cut into 1-inch pieces
  • 1 large onion cut into 1-inch pieces
  • 4 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 tablespoons olive oil divided
  • 1/4 cup soy sauce divided (use tamari for gluten-free)
  • 1/4 cup honey divided
  • 2 tablespoons rice vinegar divided
  • 1 tablespoon sriracha or more to taste, divided
  • 1 tablespoon cornstarch for marinade
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1/4 cup green onions chopped, for garnish
  • sesame seeds for garnish
  • cooked rice for serving

Equipment

  • Large skillet or wok
  • medium mixing bowl
  • small mixing bowl
  • whisk

Method
 

  1. In a medium bowl, combine chicken pieces with 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon sriracha, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat all pieces evenly.
  2. Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  3. In a small bowl, whisk together remaining 3 tablespoons soy sauce, 3 tablespoons honey, remaining rice vinegar, remaining sriracha, and 2 tablespoons water. Set sauce aside.
  4. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until shimmering.
  5. Add marinated chicken in a single layer, working in batches if necessary to avoid crowding. Cook for 5-7 minutes, flipping occasionally, until browned on all sides and cooked to 165°F internally. Remove chicken to a plate and set aside.
  6. Add remaining 1 tablespoon olive oil to the same skillet and heat for 30 seconds.
  7. Add onion, bell peppers, garlic, and ginger to the skillet. Stir to combine and prevent garlic from burning.
  8. Cook vegetables for 5-7 minutes, stirring occasionally, until tender-crisp with slight snap remaining.
  9. Return cooked chicken to skillet and nestle among the vegetables.
  10. Pour prepared sauce evenly over chicken and vegetables. Stir gently to coat all ingredients.
  11. Bring mixture to a simmer over medium heat, allowing small bubbles to break the surface.
  12. Cook for 3-5 minutes, stirring occasionally, until sauce thickens to a glossy consistency that coats the back of a spoon. Add water if too thick, or cook longer if too thin.
  13. Serve immediately over cooked rice.
  14. Garnish with chopped green onions and sesame seeds.

Notes

Storage: Store leftovers in airtight container in refrigerator for up to 3 days. Flavors improve overnight. Reheat gently in microwave at 70% power or in covered skillet over medium-low heat with splash of water.
Freezing: Freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in refrigerator before reheating.
Make-Ahead: Marinate chicken and prepare sauce up to 24 hours ahead. Store separately in refrigerator until ready to cook.
Substitutions: Use chicken breast instead of thighs (watch cooking time carefully). Use tamari for gluten-free. Replace sriracha with sweet chili sauce for milder heat. Try shrimp, pork tenderloin, or pressed tofu as protein alternatives.
Vegetable Options: Add snap peas, broccoli florets, or sliced carrots along with bell peppers.
Spice Level: Adjust sriracha to taste. Start with 1 teaspoon for mild, use 1 tablespoon for moderate, or increase for extra heat.
Thickening: If sauce won't thicken, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into simmering sauce.